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I have been baking the "no knead bread" about 4 times a week lately and it's very crusty and hard to deal with even with a good bread knife, let alone who knows what by who knows who. The crust really seems to grab the knife. If fact it was this very topic regading the "no knead bread" and how difficult it was to cut on the site we won't mention that got me interested in baking the awesomness that is "no knead bread".

Best thing I discovered in the past few years, just started the dough for tomorrow.

Head over to breadtopia and look at his recipe. I use this occasionally when I take a break from sourdough, and his advise is the best I have seen on the no knead trend. I will sometimes experiment with different flours too, like 2 1/2 cup bread and 1/2 stone ground wheat, with a little flaxseeds or wheat germ added to the grain bill, maybe even a little tea in place of a 1/3 of water at times. Very useful for when you want bread, but are having a lazy streak. I would add 1/3 of flour to the recipie though to make it a little easier to handle, and a tad tighter crumb for sandwiches.

"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck